Raspberry Chocolate Tart with Gingersnap Crust

As Valentines/ our anniversary comes up, gift giving becomes a challenge when you've been together for so long.

Raspberry Chocolate Tart with Gingersnap Crust | Obsessive Cooking Disorder
 B: What do you want for Valentine's / anniversary gifts?

Me: Eh, I don't need things... but how about an experience doing something?
B: *googles "New Haven Experiences" *

Raspberry Chocolate Tart with Gingersnap Crust | Obsessive Cooking Disorder
B actually did a great job and booked a glassblowing class. It was so fun - we decided what we wanted to make (vase, glass, ornament, flower, paperweight), picked our colors,  then heated, rolled, and blew the glass (with assistance of course since glass making can definitely be dangerous). While next to the fire, I felt like my skin was melting off.


The finished item needs to cool for a few days, then it's ready to go. Can't wait to use my new glass!

Raspberry Chocolate Tart with Gingersnap Crust | Obsessive Cooking Disorder
In regards to Valentine's day, there's no better way to my heart than berries and chocolate. B knows - that's how he bribed me to date him in the beginning.

B: My pickup line in 2 words. Infinite. Berries. 
Me: *swoons*

He wasn't that smooth, but that's how it started (in his head). In reality, it was more of a struggle catching my attention thanks to "Natalie's obliviousness," but that's for another day.
Raspberry Chocolate Tart with Gingersnap Crust | Obsessive Cooking Disorder
To celebrate, here's a raspberry chocolate ganache filled tart made with gingersnaps for the crust. Fruits, especially berries, are lagging up in the northeast winter but when you find them, they're precious. Enjoy!


Raspberry Chocolate Tart with Gingersnap Crust


CRUST
8 ounces gingersnap cookies (about 32 cookies), coarsely broken
1/4 cup (1/2 stick) unsalted butter, melted
Pinch of salt

FILLING
12 ounces bittersweet chocolate, finely chopped
1 cup heavy whipping cream
2 large egg yolks
1 large egg
1/4 cup sugar
1 tablespoon all purpose flour
1/8 teaspoon freshly ground black pepper
Pinch of salt
2 tablespoons coarsely chopped crystallized ginger
raspberry

For crust:
Preheat oven to 325°F. Finely grind gingersnap cookies in processor (yielding 1 1/2 to 1 2/3 cups). Add melted butter and salt; process until moistened. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Place pan on rimmed baking sheet.

For filling:
Combine finely chopped bittersweet chocolate and heavy whipping cream in heavy medium saucepan. Whisk over low heat until chocolate is melted and smooth. Remove saucepan from heat. Whisk egg yolks, egg, sugar, flour, ground black pepper, and salt in medium bowl to blend. Very gradually whisk chocolate mixture into egg mixture until smooth and blended. Pour chocolate filling into crust.

Bake chocolate tart until filling puffs slightly at edges and center is softly set, about 30 minutes. Transfer to rack. Sprinkle chopped crystallized ginger over top. Cool tart in pan 20 minutes. Gently remove tart pan sides and cool tart completely.

41 comments

  1. I LOVE raspberries!! This looks like a perfect Valentine's Day dessert. Thanks for sharing!!

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  2. This looks delicious! I love the combination of chocolate and raspberries!

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  3. These look beautifully delicious! Thanks for sharing the recipe!

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  4. Chocolate and raspberry are a perfect combination to me too!

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  5. These are so cute. That gingersnap crust is a great idea!

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    1. I had some extra cookies and wanted to make good use of it. The gingersnap spice is fun to pair with dark chocolate

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  6. a very appropriate dessert for valentine's day! and i think a glassblowing class sounds amazing, especially if you like what you made!

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    1. We're waiting for the final pieces to be shipped to us but we're super excited for our classy glasses to toast with

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  7. Oh my gosh these look to pretty to eat!

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    1. That's what my husband says right before devouring them :)

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  8. Looks amazing and delish, and just in time for Valentine's Day!

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  9. This looks amazing and perfect for Valentine's Day!

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  10. This tart is so pretty! I pretty much love anything that combines chocolate with raspberries...but this looks particularly yummy :)

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  11. This looks amazing. Perfect for Valentine! There's just something about chocolates and raspberries :) PS: that glassblowing class sounds amazing too!

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    1. Thanks! We're super excited for our glassblowing pieces to return once it's done cooling and shipped to us

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  12. I love the combination of chocolate and raspberries! So perfect for Valentine's Day!

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  13. These look and sound amazing! The combination of chocolate and raspberries is always a winner.

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  14. These look so good! Chocolate is alway such a good treat especially with raspberries.

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  15. Perfect Valentine's Day dessert! Thanks so much for the recipe.

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  16. Kimberly @ Berly's KitchenFebruary 14, 2017 at 6:52 PM

    These look sooo good! Raspberries and chocolate make a wonderful combination. Plus, they are super cute!

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    1. Thanks. Not too many raspberries in the Northeast during the winter but my family brought some from a market while visiting

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  17. Oh wow these look DIVINE! All the yum!

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  18. Yum, yum, triple yum!!! Now I just need an excuse to make them now that valentines day is over!

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  19. Yay I have these little tart pans already! now I just HAVE to make this :) And I really love the gingersnap in the crust. Clever.

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    1. I love mini tartlets since you can make as many/as few as you want, and they bake so much faster than big tarts

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  20. Love the idea of using raspberries in place of the candied ginger in the original recipe. The individual tarts are beautiful.
    http://www.epicurious.com/recipes/food/views/Dark-Chocolate-Tart-with-Gingersnap-Crust-240695#reviews

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